Basic Quinoa Recipe
4 - 6 Servings
This basic quinoa recipe is the starting point for many vegetarian quinoa recipes. Quinoa is native to the Andes, where it has been a staple food for 6000 years. Quinoa is light, easily digested, and has the most complete nutrition, and highest protein content of any grain! Technically, quinoa isn't a grain, but certainly acts like one. See this Wikipedia article for more quinoa info.
Quinoa is like rice - it loves company. It goes well with spicy vegetarian stews, with potato dishes, or in a veggie pilaf. It loves to be sauted and spiced. It cooks very much like rice, in a variety of dishes, but it's at it's best in savory recipes. Quinoa is similar to couscous when cooked, but is more substantial, tasty and nourishing. It's the ideal grain dish for vegetarians and vegans.
You'll need a 2 quart stainless steel pot with a tight fitting lid for this quinoa recipe
Judy Kingsbury, Savvy Veg
• 1 cup quinoa
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 tsp olive or vegetable oil (optional)
• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein content, quinoa is a satisfying meal with a few nuts and veggies added (see recipes below)
1. Soak the quinoa 1/2 - 1 hour in cold water
2. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
3. Place in the pot with the water, salt and oil
4. Cover with a lid and bring to a boil
5. Turn the heat down to very low, cook for 20 minutes
6. Remove from heat and allow to sit five minutes with lid on
7. Fluff gently with a fork and serve.